Trifle 1

Sponge cake or jellyroll, cut into slices
1/2 cup white wine, sherry or brandy
1 pint whipping cream
1 tablespoon
Sugar-rich custard
Candied fruit or decoration of choice
Preserves of choice
Rich Custard:
1 quart milk, scalded
1/2 cup cold milk
1/2 cup sugar
Pinch salt
6 eggs, whole
1/4 teaspoon vanilla or almond extract

Line bottom and sides of a deep dish with slices of jellyroll. Wet them with 1/3 cup wine, and fill the dish nearly to the top with rich boiled custard. Season 1/2 pint of heavy cream with 1 tablespoon wine and 1 tablespoon sugar; whip to a froth and lay on the custard. Cover and decorate with remaining 1/2 pint whipped cream, fruit preserves of any kind. Decorate with fruit of choice.

Rich Custard:
Scald 1 quart milk. Add sugar, and salt. Beat 6 whole eggs and add cold milk to them. Stir, and gradually add to the hot milk mixture. Cook in top of double boiler until custard coats the spoon. When cold, add the flavoring.

Yield: 8 servings

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Cajun Country -- New Iberia, Louisiana